Adapted from Once Upon a Chef
This vibrant salad can be pulled together in about 20 minutes, but it needs at least a couple of hours in the refrigerator for flavors to meld.
2 15-ounce cans black beans, rinsed and drained
1 ½ cups frozen corn, thawed
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cloves garlic, crushed
¼ cup chopped scallions, both white and green parts
1 medium shallot, minced
2 teaspoons sea salt
¼ teaspoon Kirmizi Aci Biber, or crushed red pepper
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
3 tablespoons Olive Scene Mango White Balsamic Vinegar
2 medium avocados, pitted, peeled and chopped
1 tablespoon chopped fresh cilantro
In a large bowl, combine everything except avocados.
Chill for a couple of hours or overnight.
Right before serving, add avocado and mix gently, being careful not to mash avocado pieces.
Garnish with chopped cilantro (optional).
Serve at room temperature.